Nothing screams summer like a side of sweet, buttery corn!!
This Mexican grilled corn recipe has already been incorporated into my summer grilling line up. I’ve been dying to share the recipe with you guys for months now, but wanted to wait until at least the second week of June, when corn would for sure be starting to show up in everyone’s grocery store. I don’t know about you guys, but growing up in Ohio, summers on the lake were hot and humid. My dad would grill out as much as possible, and corn was just about the only vegetable that he could get everyone in the family to eat. I’d spend summer nights husking corn into the compost bucket with my brothers while half eating watermelon at the same time. My mom was probably inside baking cookies while my dad grilled chicken or burgers. In my memory, it was perfection. So long story short, even though corn isn’t my very favorite veggie, it will always hold a special place on my dinner plate. I love it just like everyone else does! As a kid though, we’d eat it simple, with plenty of butter and probably even more salt. Typical kids, right? Although, this was totally learned by watching my mother…hmmm.
Anyway, yes, our corn was simple and basic. These days I love using compound butters to spice up my grilled corn just a bit. Today I’m sharing my favorite way to grill corn, along with my go-to green chile butter. This butter is what makes the corn, it’s beyond good. A little spicy, but also a little sweet, thanks to a dash of honey. Honestly, it’s one of the most delicious butters you could slather on your corn this summer <–trust me. All you need is some sweet cream butter, Old El Paso Chopped Green Chiles, chipotle peppers, cumin, honey, and cilantro. Add everything to a food processor and DONE. So simple, yet this butter will elevate your summer corn to new levels! So seeing as it is Saturday, I’m thinking that tonight is the perfect night for grilling. How about these sweet and spicy grilled chicken sandwiches? Or maybe this lemon and oregano grilled chicken? Oh, or what about this honey garlic grilled Korean shrimp? See, so many options, but whatever you end up deciding on, just make sure this grilled corn with green chile butter is a part of your menu. PS. the leftovers make a great corn salsa or salad topping!
{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }
